Tastes like eating Gen Z g*mer girl kitty. BUTT. Logan Paul should end his life asap.

I recently killed and ate a large snapping turtle.

I'd go into detail about the mess of butchering but there is no butchering hole so I'm just going to talk about the cooking.

I fully deboned the meat and sliced it into chunks. There were two notable types of meat on the turtle, the body meat and the neck meat. The meat on the legs, tail, shoulders, etc. was dark, while the neck and jowls were white. I cooked a small piece of each without seasoning in butter. The white meat tasted like a sweet, tougher version of alligator. The dark meat also had a sweet flavor with a somewhat tough, stringy texture.

Though I hadn't tasted it in the small pieces I cooked, I had heard of the meat having a muddy taste to it, so I soaked it in sprite for two hours to remove any bad flavors. Once it was done soaking, I drained the sprite and dried the meat. I generously seasoned the meat with salt, pepper, paprika, chili powder, garlic powder, onion powder, and MSG. I put the meat in a bag and let it sit in the spices overnight. The next day I deep fried the meat. I went flour to egg to panko for the breading and fried some of the meat in lard and the rest in vegetable oil.

The fried turtle had a great taste, the naturally sweet flavor was noticeable even after the seasoning and frying. The texture was far too tough though. Small pieces were fine, but anything larger than bite-size was too tough to eat and had to be cut up. The white meat ended up much tougher than the dark meat.

I think next time I'll fry it again, but cut it up into much smaller chunks. I like the sweet flavor the meet has and I think it would be lost in a soup or stew.

Of course it's the first week of nice weather and I get the worst cold I've had in years. No I'm not making my own dumplings for it cope. And before anyone tries to be funny and tells me to google it I don't want a bad soup I want tried and true recipes

too many “people” saying that they have done similar, or “can vibe with this”

spent a few mins going through posts and every single one is of something disgusting and the comments are just “oof ngl i would eat that”

Why is it everywhere even in food marketed as healthy?

NY Strip avec Pomme Puree pour le r-slur

Gnd beef 90% 3 lb

1 lb garden rotini

1 lb mushroom peppers onions whatever

1 lb tomatoes

1 jar pasta sauce

Boil rotini al dente, chop veggies while you wait, rinse in collander and leave in sink.

add everything but tomatoes and sauce, brown, add tomatoes and cook for like a minute, add back pasta and pour in sauce. Mix and Walla you have something tasty your boytoy can get packed in him at night. Makes a whole giant pot so have one of those.

Later homos.

With pork he also hides it

Have some rye flakes and I'm looking for recipes to use them for. I usually make oatmeal with them, but was wondering if people had any other ideas.

Since @FrozenXorg posted a cocktail recipe lately I'm stealing his shtick and doing it better. I'll be posting weekly cocktail recipes that yall should be going out to try every friday and/or saturday night . You should unironically screenshot the recipe and give it to a bartender to make (and if they ask you what to sub with, theyre dogshit and you need a new bar to visit). I'm going to begin with a cocktail I lifted straight from the best cigar lounge I've ever been to (and I really want to go back so bad) and its the lounges take on a Vieux Carre... The Count of Montecristo .

Get a mixing glass and throw in:

.75oz of Remy Martin 1738 Cognac (sub the Remy Martin VSOP if they don't have 1738)

.75oz of Woodford Reserve Rye

.5oz of Sweet Vermouth (Carpano Antica formula or Punt e Mes recommended)

1 barspoon of Grand Marnier

1 dash of Peyschauds bitters

1 dash of Angostura bitters that have been infused with black tea leaves (or just use regular ango bitters).

Once thats all in the glass, add a ton of ice and stir until chilled. Strain it out into a rocks glass with a rock in the center and garnish with a dehydrated orange wheel and a proper maraschino cherry. If neither then use an orange twist.

Since @FrozenXorg started off with a basic Old Fashioned I figured a higher end Vieux Carre would be a good start for something similar but classier. Lain is excused from trying this out as he has to report back on a specific bar Ive sent his butt to, he will learn the way of bitterschads.

Home bar chads will get the cheaper version at:

.75oz Courvoisier VS or VSOP

.75oz Rittenhouse Rye

.5oz Carpano Antica or Punt e Mes (cant go cheap here tbh)

1 barspoon of dry curacao

1 dash of Jerry Thomas' Own Bitters

1 dash Peyschauds bitters

I saw a sale on turkeys for $0.29 cents a pound (God bless America!), but I'm only cooking for one and I've never prepared a whole bird before, not even chicken. It's real tempting to buy one but how can I make this work? Usually if I buy a pack of drumsticks or something I put them in individual containers for the freezer and prepare one each day. Is reasonable to cut up a turkey that way? If I roast the whole bird, how can I divide it and store/reheat the cooked meat without ruining it?

I went there to pick up a new s*x slave since my last one escaped but it seems they ran out of stock and now I'm debating whether to order a slice.

Enjoy.

Bonus art kino from one of their friends doing a portrait:

I’m planning on making a tasty Caesar salad tonight and I’ve always wanted to make the dressing correctly so I picked these up.

What else do you eat these things with? I don’t want to waste them.

Is it too lightly carbonated? Perhaps. We could all stand to be more bubbly. BUT does it feel like drinking perfume? NO! It tastes like carbonated water with bit of fruit. That is what I'm looking for. That is what I got. Another W for spindrift is the color. Idk about you but I NEVER drink from a can. ALWAYS glass preferably perfectly clear double walled glass. Double wall prevents fog. Other flavored waters don't have color or have unnatural unappetizing colors. It mixes well with vodka. In conclusion add more bubble to spin drift.

Raspberry Lime is the best one. It has good color.